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You are here: Home / Main Dishes / Soups / Classic Vegan Noodle Soup

Classic Vegan Noodle Soup

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Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.

Classic vegan noodle soup with potatoes and carrots in a turquoise bowl.

2 Exciting things today! First, The Vegan 8 became 1 year old this week, wow! I can’t believe it’s already been a year since I started The Vegan 8 blog and how much it’s grown. It’s been so exciting to connect with all of you and see you making my recipes in your kitchens. Thank you for all your support, emails, comments, feedback and engagement on all my posts. It really does make a difference to hear from you all and know that my blog is helping you, so a big thank you!!

CLASSIC VEGAN NOODLE SOUP

Today, I’m sharing a classic with you. I grew up eating chicken noodle soup…honestly, who didn’t? That warm bowl of comforting soup that was overly loaded with salt, was somehow so satisfying. Of course, looking at the can of ingredients now is pretty gross. I do remember how the chicken in the can was always really rubbery and I would end up spitting most of it out.

When I became an adult my mom started making a chicken noodle soup recipe that she picked up from a newspaper. It was creamy and slightly spicy and incredibly delicious. Come to find out, it was made using a cream of mushroom can of soup! What?! I thought it was homemade 100%. Lol. Regardless, it was really yummy and I always requested it.

A bunch of carrots and fresh parsley and celery on a black table for vegan noodle soup.

Closeup image of raw carrots for classic vegan noodle soup.

This recipe came about for 2 reasons. One reader emailed me asking me to come up with a vegan “chicken” noodle soup recipe, saying that she would trust my recipe. I sure hope she likes it! Also, my hubby had been begging me to make one for the longest time. It was a gigantic winner with him. He says he could eat it daily. Mr. Picky liked it!

Large pot of classic vegan noodle soup on a white table.

HOW DO YOU MAKE VEGAN CHICKEN NOODLE SOUP?

It really is just so simple, nothing extravagant. Well, you can have it all for 8 easy ingredients, no weird or fancy ingredients.

I replaced the chicken in traditional soup with red potatoes instead. The soup is very comforting and extremely filling. You can serve it alongside my Caesar salad and have a really satisfying, healthy dinner.

Classic vegan noodle soup with fresh parsley in a navy blue bowl.

Closeup image of a spoon showing classic vegan noodle soup of potatoes and carrots.

MORE VEGAN SOUP RECIPES

  • Lazy Red Lentil Curry Soup
  • Low-fat Smoky Broccoli Potato Soup
  • Vegan Cauliflower Curry Soup
  • Hearty Veggie Potato Stew
  • Lazy Day Vegan Tomato Bisque
  • Smoky Sweet Potato Black-eyed Pea Soup

Classic Vegan Noodle Soup

Brandi Doming
Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.
5 from 44 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinner, Soup
Cuisine American
Servings 8 cups
Calories 162.3 kcal

Ingredients

  • 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
  • 4 large long celery stalks (you will need 1 1/2 cups sliced, 200g)
  • 1 packed cup (160g) finely diced yellow onion
  • 3 X-large garlic cloves, minced (about a tablespoon-15g)
  • 3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370g)
  • 6-7 cups water (or broth, see update under NOTES)
  • 2 vegan bouillon cubes (see update under NOTES for alternate version!)
  • 1 teaspoon dried thyme
  • 1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
  • Optional 2 tablespoons nutritional yeast
  • 2 cups (170g, 6 oz) gluten-free brown rice spiral noodles

UPDATE

  • I have recently made this without the bouillon cubes since so many have asked. If you want to skip the bouillon cube version, then make it as written above, but with obviously omitting the bouillon cubes and adding additionally the following to what is ALREADY written above: Replace the water with 6 cups low-sodium vegetable broth, add 1-2 teaspoons worcestershire sauce (I buy a vegan version from Whole Foods, to taste), add 1/2 teaspoon more salt (so 1 1/2 teaspoons total, this can vary due to your broth as well), add 2 1/2 teaspoons onion powder, add 1 1/2 teaspoons garlic powder, add 1 teaspoon Italian seasoning spice blend (premade blend from store). Since bouillon cubes add a lot of flavor, this is why you will need to add all of these spices if you omit it. Taste after everything is cooked and add any more seasonings if desired.

Instructions
 

  • Prepare all of your veggies, spices and set aside.
  • Add 6 cups of the water (or broth if using the updated version below) to a large pot and bring to a boil, add the bouillon cubes (or all the additional spices listed under the updated version below in place using the bouillon cubes), thyme, salt, nutritional yeast and whisk to dissolve.
  • Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender.
  • Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10 minutes, or until the pasta is tender, but still firm. If using gluten-free pasta, it will cook much faster, so keep an eye. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. If you want it more brothy, add the remaining broth. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.

Notes

UPDATED ALTERNATE VERSION: If you don't have bouillon cubes or don't want to use them, then make the following version: Everything will be the same except for obviously omitting the bouillon cubes and adding additionally the following to what is ALREADY written above: Replace the water with 6 cups low-sodium vegetable broth, add 1-2 teaspoons worcestershire sauce (I buy a vegan version from Whole Foods, to taste), add 1/2 teaspoon more salt (so 1 1/2 teaspoons total, this can vary due to your broth), 2 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon Italian seasoning (store-bought or my homemade version). Since bouillon cubes add a lot of flavor, this is why you will need to add all of these spices if you omit it. Taste after everything is cooked and add any more seasonings if desired.

Nutrition

Serving: 1cupCalories: 162.3kcalCarbohydrates: 33.5gProtein: 3.4gFat: 1.9gSugar: 3.9g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword vegan noodle soup, vegan chicken noodle soup

Filed Under: Gluten Free, Kid Friendly, Main Dishes, No Bake, Nut Free, Pasta, Potatoes/Rice, Soups Tagged With: carrots, Low fat, Noodle, Potatoes, soup

Previous Post: « Cinnamon Roll Spice Oatmeal
Next Post: Low-fat Nut-free Creamy Garlic Parsley Sauce »

Reader Interactions

Comments

  1. Persiphone

    October 21, 2019 at 4:05 pm

    5 stars
    Another 5 star hit from Brandy! This soup is outstanding, brings back memories of childhood chicken noodle soup. EVERYONE loved it and I have printed and given out at least 5 copies of this recipe, it’s delish! The first batch I made, I did not follow directions and I used regular white pasta – oh man, it doubled in size turning my soup into a pot of pasta with no broth, so be sure to use the gluten free brown rice pasta!!! Thanks again Brandy for your awesome culinary skills!

    Reply
  2. Ellen

    December 8, 2019 at 9:30 am

    5 stars
    One of my favourite recipes ever! This is so so tasty and simply to make. I cannot believe I haven’t already written a review about it! Absolutely amazing. It’s gotten to the point where I’m cooking this once a week at least! Yay thank you so much

    The only thing I do to change it is adding more water than stated, but that is just a personal preference.

    Reply
    • brandi.doming@yahoo.com

      December 8, 2019 at 7:04 pm

      SO happy to hear that Ellen!

      Reply
  3. Coletha

    December 27, 2019 at 1:28 am

    5 stars
    I loved it. I make a homemade bouillon I found on Pinterest so that I can control how much sodium goes into any dish I put it in. I was worried I wouldn’t get enough flavor. I make and freeze my own vege broth but I didn’t have 6 cups. The only modification I made was I went ahead an added Worcester sauce like you recommend if using broth and not bouillon cubes. I also added an extra tablespoon of nutritional yeast. Probably didn’t need to do all that but I wasn’t sure of my homemade bouillon. It came out great. Thank you for another low-fat winner

    Reply
  4. Jen Hitchens

    January 15, 2020 at 1:55 am

    Loved this recipe! I added some garbanzo beans that I had leftover from making hummus and a super finely chopped bunch of lacinato kale. Delicious!!! Thank you!

    Reply
    • brandi.doming@yahoo.com

      January 15, 2020 at 5:55 am

      So happy to hear that Jen! Thank you for the review!

      Reply
  5. Danie

    January 30, 2020 at 4:41 am

    5 stars
    This recipe is bomb! So yummy and flavorful. I used the bouillon cubes. The only thing I changed was I used 1/4 of the amount of pasta because I like my noodle soup more brothy and I have found that pasta sucks it all up!

    Reply
    • brandi.doming@yahoo.com

      January 30, 2020 at 4:59 pm

      So happy to hear you loved it!

      Reply
  6. KP

    February 26, 2020 at 5:00 am

    5 stars
    delicious! A new family favorite for us. Hard to fine recipes we all like with a 8, 6, and 4 year old!

    Reply
  7. Brook

    March 1, 2020 at 11:55 pm

    5 stars
    This was delicious!

    Reply
    • brandi.doming@yahoo.com

      March 2, 2020 at 7:28 pm

      So glad you enjoyed it!!

      Reply
  8. Jilm

    March 23, 2020 at 5:08 am

    5 stars
    This recipes is seriously amazing! Simple, whole food, so flavorful! Thank you so much!

    Reply
  9. Mari

    June 1, 2020 at 6:53 pm

    5 stars
    This is incredible! Super easy to make and very versatile. I used barley instead of noodles and added some spinach at the end and it was delicious.

    Reply
    • brandi.doming@yahoo.com

      June 1, 2020 at 11:09 pm

      Wonderful Mari!

      Reply
  10. Rachel Scheffen

    September 14, 2020 at 3:08 am

    5 stars
    This recipe was AMAZING! It’s exactly the classic soup you remember from growing up, just, dare I say, better! At first I wasn’t sure about the potatoes as a substitute for chicken but it was lovely. Just the right ingredient to make the soup feel as though there wasn’t anything “missing”. My family loved it. Thank you for another oil free vegan keeper. 🙂

    Reply
    • brandi.doming@yahoo.com

      September 14, 2020 at 4:00 am

      Aww so glad to hear this, thank you Rachel for the review!

      Reply
  11. Katie

    November 20, 2020 at 5:28 am

    5 stars
    I’ve made this soup exactly twice, barring today (I’m bringing the veggies to a boil right now). And in BOTH experiences, this recipe has earned legendary status!! Everyone who has tried it—including myself!—swears by it. I am a vegan who typically eats the spiciest possible food, but this soup is SO simple and SO flavorful: just honestly a delight!! An absolute delight. Thank you so much for this! 😭

    Reply
  12. Brittany

    December 3, 2020 at 9:50 pm

    5 stars
    As a two decade vegetarian, and children that have only been raised vegetarian, I missed the flavors and smells of chicken noodle soup, but knew they couldn’t relate to. There wasn’t a great substitute on the market that didn’t include tofu and my kids freak at the texture of “fake meat”. I found this recipe a few years ago and decided to give it a go. THIS IS STILL OUR FAVORITE!! We usually top it with a parmesan cheese (or vegan alternative =), and serve it with crusty bread. It’s light enough to have any time of year, but we definitely crave it a lot when the weather turns cooler! It’s going to be on the dinner table tonight – kids’ request!

    Reply
  13. Kelli Bowers

    December 13, 2020 at 1:21 am

    5 stars
    Made this tonight and it received lots of love from this plant-based family!!! Added some chicpeas which were delicious in it!

    Reply
  14. CJ

    December 13, 2020 at 11:55 pm

    5 stars
    This soup is AMAZING! My husband says it’s the best soup I have ever made, and I agree! So delicious, I ate it for breakfast, lunch, and dinner! Super easy and comforting. I made the original recipe, with vegan bouillons and used gluten free pasta. This will for sure become a staple in our house.

    Reply
  15. Megan L. Wade

    December 24, 2020 at 2:52 am

    5 stars
    Brandi has once again knocked another recipe out of the park! When I find myself wanting a recipe for a new food, I always check to see if the Vegan8 has one because Brandi never lets me down! I was hoping for a flavorful vegan gluten free noodle soup. The seasonings in the recipe are phenomenal! (I did thr alternative version) Every bite was flavorful and the soup is so warm, hearty, and comforting with both the pasta and potatoes. I frozen several portions and will 10/10 make this again!

    Reply
    • brandi.doming@yahoo.com

      December 24, 2020 at 8:07 am

      You are the sweetest Megan, thank you so much! So happy you loved the soup!

      Reply
  16. Prudencia Nelson

    December 30, 2020 at 6:21 am

    5 stars
    I made this tonight on a wintery evening. I, too, felt like chicken noodle soup but I’m on a plant based diet. This was absolutely the best! I did add the nutritional yeast for flavor. I also added a Chayote cubed. A vegetable used in Mexican soups. My husband who still eats meat loved this soup. I’m so happy there’s leftovers for another dinner during the week. Thank you Brandi! Every recipe you create is always delicious.

    Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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